Scones with Raisins, Raspberries, and Strawberries

Name: Scones with Raisins, Raspberries, and Strawberries - Cerasela A.
Ingredients: Makes 12 scones. 220 ml cream 1/2 teaspoon baking soda 332 g white wheat flour without raising agents 1 1/2 teaspoons baking powder 1/2 teaspoon sea salt or fine pink salt a pinch of freshly grated nu; 82%) very cold 130 g muscovado sugar (brown with molasses) or unrefined demerara 100 g raisins 100 g crushed frozen raspberries and strawberries (or any other frozen fruits) 1 teaspoon vanilla extract

Meat - Scones with Raisins, Raspberries, and Strawberries by Cerasela A. - Recipia

In a large bowl, start by mixing the cream with baking soda. It is important to combine these ingredients carefully, as the baking soda will help create a fluffy texture. After mixing well, set the mixture aside for a few minutes to allow the baking soda to take effect. In another bowl, take a whisk and mix the flour, baking powder, salt, and nutmeg. These dry ingredients are essential for achieving a well-structured dough. Once you have a homogeneous mixture, transfer the blend to a blender. Cut the butter into small cubes so that it integrates more easily into the dough. Place these butter pieces in the blender along with the flour mixture. Pulse for a few seconds until the butter is well incorporated and the mixture resembles wet flour. This will add a rich flavor and creamy texture. After you are done with the blender, transfer the mixture back to the bowl. Now add the raisins and dried fruits along with the sugar. Mix well so that each ingredient is evenly distributed. In another container, add the cream from the beginning and one egg, along with vanilla essence. Lightly beat these ingredients until they are homogeneous, then pour the mixture over the dry ingredients. Use a spatula to form a dough. Sprinkle flour on a work surface and start kneading the dough gently for 1-2 minutes, just until it becomes elastic. It is important not to knead too much, to avoid ending up with a tough final product. Engaging in the process, fold the dough three times, forming a rectangle. Then, cut it diagonally in half, and each half into three equal parts widthwise. This will help you achieve beautiful triangles. By halving each piece diagonally, you will get a total of 12 triangles. Preheat the oven to 170°C (gas 3) and prepare a baking tray with parchment paper. Transfer the triangles to the tray, making sure to leave a 5 cm space between each. You may need to bake in two batches, depending on the size of the tray. Beat the remaining egg and use it to brush each triangle, which will create a golden and appetizing crust. Bake for 15-18 minutes or until they become golden and fluffy. Once baked, transfer them to a cooling rack to maintain their crispy texture. These delights will turn into a perfect treat for breakfast or as a snack, being delicious both warm and cold.

Ingredients

Makes 12 scones. 220 ml cream 1/2 teaspoon baking soda 332 g white wheat flour without raising agents 1 1/2 teaspoons baking powder 1/2 teaspoon sea salt or fine pink salt a pinch of freshly grated nu
82%) very cold 130 g muscovado sugar (brown with molasses) or unrefined demerara 100 g raisins 100 g crushed frozen raspberries and strawberries (or any other frozen fruits) 1 teaspoon vanilla extract

Scones with Raisins, Raspberries, and Strawberries

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